Quick Salmon Sushi Rice Bowls

• porsi: 4 servings
• waktu aktif: 15 minutes
• total waktu: 27 minutes

Bahan-bahan

4 tablespoons soy sauce

2 tablespoons lime juice (or use lemon)

1 tablespoon honey

4 salmon fillets

1 cup long-grain white rice

2 teaspoons salt

1 cucumber

2 tablespoons rice vinegar

1 avocado

1 tablespoon lime juice (or use lemon)

Handful fresh coriander leaves, roughly torn

2 spring onions, finely sliced

3 tablespoons aioli

3 tablespoons sweet chilli jam or sweet chilli sauce

4 nori (seaweed) sheets (optional)

Petunjuk

Heat your oven to 200C/390F fan

Mix the 4 tablespoons of soy sauce, 2 tablespoons lime juice and 1 tablespoon of honey in a small bowl. Arrange the salmon fillets on a small lined oven tray or baking dish. Spoon the marinade all over the salmon pieces, then turn to coat them evenly. Bake for 8 minutes. I like to pop them under the grill (broiler) at the highest setting for the last minute just to get a lovely bit of charred crust on there. PRO TIP: If you have time, you can let the salmon sit in the marinade for up to 30 minutes to maximise the flavour.

Make the rice

Get your 1 cup of rice into a small pot along with 1 teaspoon of salt and 1 ½ cups of water. Set the pot over a medium heat. Once the top of the water starts to foam a little, pop a lid on (or use a plate or wooden board) and turn the heat right down. Leave the pot undisturbed for 12 minutes. At this point the water should be all absorbed. Remove the pot from the heat and let it sit for another 10 minutes. This can all be happening while the salmon is cooking and you’re prepping the rest of the bowl ingredients.

Prepare the smashed avocado

Slice the avocado in half and remove the stone. I like to make criss cross slices with a knife down the avocado flesh, then scoop the flesh out with a spoon into a bowl. Add 1 tablespoon of lime juice, ½ teaspoon of salt and about 1 tablespoon of torn coriander leaves to the bowl with the avocado. Use a knife to slice through the avocado flesh in the bowl, cutting it up into small pieces as you go. Taste, then season with a little more salt if it needs it.

Make the quick pickled cucumber

Slice the cucumber lengthways, then scoop out the seeds with a teaspoon and discard them. Cut the cucumber into small diced pieces, then pop into a bowl. Add the 2 tablespoons of rice vinegar and ½ teaspoon of salt. Mix to combine, then set aside.

Assemble the bowls

Divide the rice between bowls, then top with the salmon, drizzling over any remaining marinade from your oven dish. Add a dollop of the smashed avocado, spoon over the pickled cucumber, then top with creamy aioli and zingy sweet chilli jam. Finish with a scattering of spring onion and serve with the nori sheets on the side.

Nutrisi

• Ukuran Porsi: 1 bowl
• Kalori: 566
• Total Lemak: 28.8g
• Lemak Jenuh: 4.7g
• Lemak Tak Jenuh: 17.6g
• Kolesterol: 126.1mg
• Natrium: 1983.7mg
• Total Karbohidrat: 52.6g
• Serat Diet: 3.8g
• Total Gula: 10.7g
• Protein: 59.7g